It’s Flower and Garden Festival season, which means that there are TONS of fresh, seasonal items to try as you make your way around EPCOT’s World Showcase!

But, even if you can’t make the trip to Disney World right now, you don’t have to miss out — you can bring the Flower & Garden Festival HOME! Whether you need a new spring recipe to show off to your friends, or you want to make it a whole experience and sample all the dishes at once, we’ve got 12 (!!) exclusive Disney recipes from the festival!

Burnt Ends Brisket Hash — 2015 EPCOT Flower & Garden Festival

We’re throwing it back to 2015 with this first one! Way back when, Smokehouse: Barbecues and Brews was the tasty booth you could find in the American Adventure pavilion and they introduced a dish that was both delicious and thrifty — the Burnt Ends Brisket Hash. Hashes were all the rage at the time but it remains a great (and yummy) way to use up those “burnt ends” that result from low and slow-smoked brisket.

So if you find yourself barbecuing Texas-style — and really, who doesn’t?? — then give this one a try to use up leftovers.

Ingredients:

Serves 4-6

Pickled Jalapeño Peppers:
1/2 cup thinly sliced white onion
1 cup sliced jalapeño peppers
1 cup white vinegar
3/4 cup water
3 tablespoons sugar
1 tablespoon salt
1 tablespoon black peppercorns
1 dried bay leaf
1 clove garlic
1 teaspoon coriander seeds

White Cheddar Cheese Fondue:
1 tablespoon butter
1/4 cup diced onions
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon nutmeg
1/8 teaspoon hot sauce
1 cup shredded aged white cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons diced jalapeño pepper

Burnt Ends Brisket Hash:
1 tablespoon canola oil
1 medium white potato, diced
1/2 cup diced white onion
1/4 cup diced celery
1/4 cup diced poblano peppers
2 tablespoons diced jalapeño peppers
3 cups cubed smoked beef brisket
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions:

For Pickled Jalapeño

1. Place sliced onions and jalapeños in a medium-sized glass bowl.

2. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan. Cook over high heat until mixture boils.

3. Pour brine over onions and jalapeños. Cover and refrigerate at least 24 hours.

For White Cheddar Cheese Fondue

1. Melt butter in medium saucepan over medium heat. Add onion and sauté 5-8 minutes, or until onions are translucent.

2. Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
Add cream, salt, white pepper and nutmeg. Cook over medium heat, stirring constantly, 5 minutes, or until simmering. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.

3. Add hot sauce. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.

4. Add diced jalapeño peppers. Keep warm until ready to serve.

For Burnt Ends Brisket Hash

1. Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.

2. Carefully add potatoes. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.

3. Add remaining vegetables. Cook 3-5 minutes, until softened. Season with salt and pepper.

To serve

Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalapeño peppers.

Click HERE For the FULL Recipe!

Grilled Street Corn — 2022 EPCOT Flower & Garden Festival

If you’re making some of those Brisket Burnt Ends, corn on the cob is pretty much a must-have side!

And, the Grilled Street Corn from Flavor Full Kitchen Hosted by AdventHealth (though its former home was the Trowel and Trellis booth in previous years) comes with a garlic spread that adds a kick to your veggies — here’s how to make it!

Ingredients:

Grilled Street Corn

• 2 cups vegan cojita cheese
• Crumbled chili lime seasoning (to taste)

Corn Brine

• 1 gallon water
• 1 cup granulated sugar
• 1/2 cup coarse salt
• 8 corn cobs

Vegan Garlic Spread

• 1 cup vegan margarine
• 1 tablespoon lemon juice
• 1/8 teaspoon tamari sauce
• 1/4 teaspoon chopped garlic
• 1/2 teaspoon fresh chopped parsley
• 1/2 teaspoon chopped fresh chives
• 1/2 teaspoon coarse salt

Who says you can’t get your kiddos to eat vegetables??

Instructions:

For Corn Brine

1. Place water, salt, and sugar in a large bucket.
2. Gently peel the corn husks back, but do not remove. Remove silks and pull leaves back over corn kernels. Place corn cobs in brine and soak for 24 hours.

For Vegan Garlic Spread

1. Combine margarine, shallot, lemon juice, tamari, garlic, parsley, chives, and salt in saute pan.
2. Place in saute pan and cook over medium-low heat until margarine is melted.
3. Keep warm until ready to serve.

For Grilled Street Corn and Plating

1. Preheat grill to 350 degrees. Place wrapped corn on grill and cook, turning every 5 minutes, for 15-20 minutes, until corn is at desired texture.
2. Peel corn leaves back and wrap foil on the bottom of each corn cob to use as a handle.
3. Dip corn in margarine spread, coating on all sides. Sprinkle crumbled vegan cojita cheese and dust with chili lime seasoning.

Shrimp and Grits — 2022 EPCOT Flower & Garden Festival

Seafood can be a great way to bring everyone together over a meal (especially if the dish is based off a Disney recipe)!

And, the whole family can come together to help make the Shrimp and Grits from EPCOT Sunshine Griddle!

Ingredients

Serves 4

Brown Gravy

• 2 tablespoons whole unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon canola oil
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced green peppers
• 1/2 cup finely diced celery
• 1 teaspoon cajun seasoning
• 4 cups chicken broth
• 4 tablespoons tomato paste

Grits

• 4 cups chicken broth
• 1 cup stone ground grits
• 1 teaspoon coarse salt
• 2 dashes (1/8 teaspoon) tabasco sauce
• 1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
• 1/2 cup shredded white cheddar cheese

Shrimp

• 1/2 pound cleaned and deveined jumbo shrimp (about 12 each)
• 1 tablespoon brown sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons cajun seasoning
• 1/2 teaspoon ground paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon dried oregano

Corn Salsa

• 2 ears fresh local corn
• 1/8 cup diced red onions
• 1/8 cup diced serrano peppers
• 1/8 teaspoon fresh lime juice
• 1/2 teaspoon kosher salt

Instructions:

For Brown Gravy

1. In a small skillet over medium heat, melt the butter and whish in the flour a little at a time to make a roux. Lower the heat and allow the roux to cook until it is dark brown and has a nutty aroma, about 10 minutes. Stir the roux frequently to avoid burned spots or uneven coloring. Set aside when finished for later use.
2. In a heavy bottomed sauce pot, saute the onions, celery and peppers in oil until slightly caramelized. Season with the cajun seasoning. Add the tomato paste and continue to cook for another 5 minutes, stirring often to avoid burning.
3. Add the chicken stock to the vegetables and bring to a simmer.
4. Incorporate a few tablespoons of the hot liquid to the roux to make a paste.
5. Add the paste to the vegetables and broth and mix well to avoid any lumps.
6. Continue to cook at a medium-low temperature at a simmer until thick enough to coat the back of the spoon.

For Grits

1. Bring broth, salt, and tabasco to a boil; whisk in grits. Reduce heat to medium and cook until soft and creamy, about 45 minutes.
2. Whisk in butter and cheddar cheese to taste. Serve immediately.

For Shrimp

1. Make the shrimp rub and place in an airtight container until needed to season shrimp.
2. Heat a skillet to medium-high with a little bit of oil until the oil begins to simmer.
3. In a bowl, season the shrimp liberally with the shrimp rub. Place into the skillet and cook until just pink and starting to curl, about 2-3 minutes per side.

For Corn Salsa

1. On a grill or grill pan, char the serrano peppers and the corn until all sides have color on them.
2. Cool down until they can be easily handled. Remove the skins from the peppers and cut the corn from the husks. Chop the serranos and mix in a bowl with the corn.
3. Dice the rest of the vegetables to the same size of the corn nuggets and mix in the bowl well. Add lime juice and salt, mix together and allow to sit at room temperature for 10 minutes. Flavors will develop as it sits.

To Serve

Divide grits among 4 serving bowls. Place the shrimp on top of the grits and ladle on about 1-2 ounces of gravy. Top with 1 tablespoon of corn relish. Garnish with chopped green onions if you like.

After you put the whole thing together, you’re going to want to save some of those leftovers for another day (it’s that tasty).

Crispy Citrus Chicken — 2020 EPCOT Flower & Garden Festival

We LOVE fried chicken, and the Crispy Citrus Chicken from The Citrus Blossom back in 2020 is practically one of the best versions we’ve ever had.

So, if you’re looking for a way to switch things up from those dino nuggets in your freezer (even though we’re big fans of them) the juicy chicken topped with miso-orange aioli and citrus salad has so much flavor packed in every bite.

Ingredients:

For Citrus Marinated Chicken

• 2 cups buttermilk
• 1 tablespoon pureed lemongrass
• 1 tablespoon pureed ginger
• 1 cup kaffir lime leaves, cut in half
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 boneless, skinless chicken thighs

For Miso-Orange Aioli

• 1/2 teaspoon red miso paste
• 1/2 cup mayonnaise
• 1 each orange — zest & juice

For Corn Flour Mix

• 1 1/2 cup corn flour
• 1/2 cup corn startch
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small pinch of cayenne

For Citrus Salad

• 1 each celery stalk — shaved
• 1 each lime — zest & juice
• 1 cup watercress
• 1 teaspoon extra virgin olive oil
• Salt & pepper to taste
• Micro flowers for garnish

Instructions:

For Citrus Marinated Chicken

1. Mix buttermilk, lemongrass, ginger, kaffir lime leaves, ground coriander, salt and pepper in a container that can be covered.
2. Submerge chicken in marinade, cover, and refrigerate overnight.

For Corn Flour Mix

1. Combine all ingredients in shallow pan to bread the chicken; set aside until needed

For Miso-Orange Aioli

1. Zest and juice the orange into a small bowl.
2. Add mayonnaise and red miso paste; whisk to fully incorporate
3. Refrigerate at least 1 hour or as long as overnight.

For Citrus Salad

1. Zest and juice the lime into a small bowl.
2. Add olive oil, salt and pepper; mix to combine.
3. Shave celery with a peeler into thin, 1-inch strips.
4. Toss celery and watercress in the lime vinaigrette.
5. Set aside.

For Citrus Chicken

1. Remove chicken from refrigerator, drain and set aside.
2. Heat oil in a large frying pan to medium heat.
3. Dredge chicken in corn flour mixture and pan fry until 165 degrees internal temperature is reached; turning halfway through, approximately 5-7 minutes each side.
4. Remove chicken from pan and drain excess oil.
5. Remove miso orange aioli from refrigerator; microwave on high for 20-30 seconds until just warm.
6. Place pan fried chicken in center of each plate, top with miso orange aioli.
7. Add citrus salad on top or to the side, garnish with micro flowers if desired.

We’re warning you that you’ll definitely want to go back for seconds, though!!

Warm Wild Berry Buckle — 2017 EPCOT Flower & Garden Festival

Back in 2017, The Berry Basket served up some of the BEST fruit dishes at the Flower and Garden Festival (even pairing sweet with savory!). But, we’re going straight for the dessert with the Warm Wild Berry Buckle. The oatmeal streusel and berry compote are usually topped with spicy pepper berry sorbet, but our recipe calls for strawberry ice cream instead! But, don’t worry — it’s still just as delicious.

Here’s how to make this sweet treat at home!

Ingredients:

Serves 8

For Berry Compote

• 2 tablespoons lemon juice
• 3 tablespoons orange juice
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup frozen blackberries, thawed
• 1/2 cup frozen raspberries, thawed
• 1/2 cup frozen blueberries, thawed
• 2 cups quartered fresh strawberries, divided
• 2 cups fresh blueberries

For Oatmeal Streusel

• 1/3 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1/4 cup brown sugar
• 1/3 cup oatmeal
• 1/2 cup butter, melted

For Cake

• 1 1/3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 cup sugar
• 2 eggs
• 2/3 cup milk
• 3/4 teaspoon vanilla extract

Instructions:

For Berry Compote

1. Combine lemon juice, orange juice, sugar, and cornstarch in a large bowl. Add thawed blackberries, raspberries, blueberries, and 1 cup of the fresh strawberries. Puree using an immersion blender until smooth.
2. Gently fold in the fresh blueberries and remaining 1 cup of strawberries.
3. Set aside.

For Oatmeal Struesel

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix all-purpose flour, cinnamon, brown sugar, and oatmeal in a medium bowl. Pour melted butter over dry ingredients and mix until wet.
3. Sprinkle mixture on prepared baking sheet and bake for 8 minutes. Cool for 20 minutes and crumble.

For Cake

1. Preheat oven to 325°F. Spray eight 8-ounce ramekins with non-stick cooking spray.
2. Combine all-purpose flour, baking powder, and salt in a small bowl. Set aside.
3. Cream shortening and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
4. Beat in eggs, one at a time, making sure to scrape the sides of the mixer.
5. Add 1/2 of the flour mixture, and half of the milk, mixing well. Add remaining flour and milk. Mix in vanilla.

Baking Instructions

1. Place 1/3 cup of cake batter in the bottom of each prepared ramekin. Top with 1/3 cup of berry compote.
2. Bake for 25-30 minutes, until cake is set.

To Serve

1. Cool for 5 minutes. Turn warm berry buckles onto a plate. Top with oatmeal streusel and strawberry ice cream.

See the FULL Recipe HERE!

Buttermilk Chocolate Cake — 2016 Flower & Garden Festival

We’re bringing back another Smokehouse menu item, friends! But, this recipe is for the chocolate lovers out there!! The Buttermilk Chocolate Cake is literally a dream with its warm chocolate cake, bourbon salted caramel sauce (that’s filled with whiskey), and crunchy pecans. Oh, and if you were debating on making it, we named it one of our Best of the Fest features in 2016 so you know it’s good!!

Here’s how to make it!

Ingredients:

For Buttermilk Chocolate Cake

• 1/3 cup canola oil
• 1 large egg
• 1 cup sour cream
• 1/2 cup buttermilk
• 1 cup plus 2 tablespoons sugar
• 1/3 cup cocoa powder
• 1 1/4 cup cake flour
• 3/4 teaspoon baking soda

For Whiskey Caramel Sauce

• 2 cups sugar
• 1 tablespoon corn syru
• 1/4 cup wate
• 1 tablespoon lemon juic
• 1 1/2 cups sweetened condensed mil
• 1/2 cup Jack Daniels Whiskey

For Spiced Pecans

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 3/4 teaspoon cayenne pepper
• 2 cups pecans, broken into small pieces

Instructions:

For Buttermilk Chocolate Cake

1. Preheat oven to 350°F.
2. Place oil, egg, sour cream and buttermilk in bowl of standing mixer equipped with whip attachment.
3. Add sugar, cocoa powder, flour and baking soda.
4. Start mixing on lowest speed for about 30 seconds, then to second speed for another 30 seconds, and finally to third speed, mixing for about 3 minutes.
5. Place 1/4 cup of batter in greased half-cup ramekin. Place ramekin on baking sheet. Repeat with remaining ramekins.
6. Bake for 13-15 minutes until tops of cakes have cracked. Remove from oven and cool on wire rack.

For Whiskey Caramel Sauce

1. Combine sugar, corn syrup, water and lemon juice in stainless steel saucepan. Cover and cook over medium heat until mixture turns amber color, stirring occasionally.
2. Reduce heat to low and stir in condensed milk.
3. Add whiskey and mix until smooth. Keep warm until ready to serve, being careful not to burn sauce. Can also be prepared 1-2 days in advance and refrigerated. To serve, warm over low heat, adding splash of water to return to sauce consistency.

For Spiced Pecans

1. Preheat oven to 350°F.
2. Melt butter in small saucepan over low heat.
3. Add brown sugar and cayenne pepper, stirring well.
4. Once brown sugar thickens, add pecans and stir.
5. Remove from heat and spread pecans on prepared baking sheet. Bake for 8 minutes.
6. Remove from oven and cool on wire rack. Set aside until ready to serve. Spiced pecans can also be stored in airtight container for 3-4 days before serving.

To serve

1. Unmold cakes from ramekins and place on dessert plates.
2. Drizzle caramel sauce over and around each cake. Top with spiced nuts.

See Our Review of the Buttermilk Chocolate Cake HERE!

Frushi — 2022 Flower & Garden Festival

We’re big fans of regular sushi, but have you ever had dessert sushi?? All the way from the Hanami booth in Japan, we’re here to teach you to make frushi wrapped up with pineapple, cantaloupe, and strawberries.

With all that fruit, it could basically count for breakfast, right??

Ingredients:

• 2 cups sushi rice, cooked per package directions
• 1 tablespoon cream of coconut
• 16 soy wrappers
• 16 fresh strawberries, hulled and quartered
• 1/2 cantaloupe, cut into four-inch-long by 1/4-inch-wide rectangles
• 1/2 pineapple, peeled and cored cut into four-inch-long by 1/4-inch-wide rectangles
• Toasted coconut, for garnish

Instructions:

1. Let sushi rice cool slightly; stir in cream of coconut. Set aside to cool to room temperature.
2. Lay one soy wrapper on a flat surface. Place about 1/4 cup sushi rice on the soy wrapper, pressing with moistened fingers to cover the whole sheet.
3. Place one piece each of pineapple and cantaloupe, and four pieces of strawberry in the center of the rice-covered sheet.
4. Starting at one end, fold about 1/3 of the roll up, then roll the sheet into a cylinder, keeping the fruit in the middle. Moisten soy wrapper to seal.
5. Cut into 4 equal pieces. Repeat with remaining ingredients.
6. Garnish with toasted coconut.

Make your own Frushi at home with our recipe here!

Walnut Honey Baklava — 2020 Flower & Garden Festival

Baklava is one of those dishes you just can’t get enough of with its flaky pastry and sweet honey.

And, the version from Taste of Marrakesh back in 2020 is so yummy that your family may totally wanna make it every night (not that we’re complaining).

Ingredients:

• 1/2 lb. Phyllo Pastry Sheets
• 3/4 cups melted butter
• 1/2 lb. walnuts or almonds, chopped fine
• 1/4 cup bread crumbs
• 1/3 cup sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves

Syrup

• 2 cups sugar
• 1 cup water
• Juice of 1 lemon, to taste

Instructions:

Baklava

1. Place on pastry sheet in well-buttered 9×13 inch baking pan and brush with melted butter.
2. Place second pastry sheet on top of the first and butter again.
3. Repeat until you have 6 layers of buttered pastry sheets.
4. Mix walnuts or almonds, bread crumbs, sugar, cinnamon, and cloves.
5. Thickly sprinkle top pastry sheet with mixture and place the buttered pastry sheets over this.
6. Repeat in the same manner until all ingredients have been used, ending with 6 pastry sheets.
7. Brush top with remaining butter and trim edges with a sharp knife.
8. Cut diagonal limes the length of the pan to make diamond shape pieces. Sprinkle with water.
9. Bake in moderate oven for about 1 hour or until golden brown.

Syrup

1. Boil sugar, water, and lemon juice for 10 minutes.
2. Pour hot syrup over cooked baklava.
3. Allow to stand for several hours before serving.

Just make sure to leave some for us!

Tres Leches Cake — 2019 Flower & Garden Festival

Sweet caramel and moist cake? We’re already sold! And, the Tres Leches Cake from the Jardin de Fiestas booth back in 2019 will drive your tastebuds wild with its milk-soaked sponge cake, cajeta whipped cream, and almond powder.

We loved the 2019 version of the Tres Leches Cake, but it’s certainly got competition this year at the La Isla Fresca booth!

Ingredients:

Makes 10-inch cake

Cake

• 1 1/2 cups pastry flour
• 2 tablespoons baking powder
• 8 large eggs, yolks and whites separated
• 1 cup sugar, divided
• 1/4 teaspoon cream of tartar
• Whipped cream, toasted coconut, for topping

Syrup

• 14-ounce can sweetened condensed milk
• 1 cup heavy cream
• 1 1/2 cups coconut milk or evaporated milk
• 1/4 cup white rum

Guava Sauce

• 8 ounces guava paste
• 1 cup warm water

Instructions:

For Cake

1. Preheat oven to 350 degrees. Grease and flour 10-inch cake pan and set aside.
2. Sift together flour and baking powder in a small mixing bowl.
3. Place egg yolks and 1/2 cup sugar in bowl of standing mixer with wire whisk. Whip on high speed to thick, light ribbon stage.
4. Remove from mixer, pour liquid into large mixing bowl and set aside. Clean bowl of standing mixer.
5. Place egg whites in bowl of standing mixer with wire whisk and beat until foamy. Add cream of tartar and remaining 1/2 cup sugar. Whip on medium speed until whites are glossy and stiff, but not dry.
6. Remove bowl from mixer and fold one-third of egg whites into whipped egg yolks. Repeat until all egg whites are incorporated.
7. Sprinkle one-third of sifted flour over batter and fold in. Repeat until all flour is incorporated. Pour into prepared cake pan and bake until golden brown and sponey, about 30 minutes.
8. Remove cake from oven and place pan on wire rack. Soak with syrup while cake is warm, repeating until cake is thoroughly saturated.
9. Ice cooled cake with whipped cream. Sprinkle with coconut and drizzle guava paste. Refrigerate until ready to serve.

For syrup

1. Mix all ingredients in medium bowl.

For guava sauce

1. Place guava paste in bowl of standing mixture fitted with paddle attachment. Beat on low speed to break down guava paste, increase speed if necessary. Slowly add warm water until sauce is thin enough to drizzle.

Learn more about the 2022 version of this cake HERE!

Tiger Lily Sangria — 2018 Flower & Garden Festival

Jardin de Fiestas in Mexico made our Best of the Fest list way back in 2018, and one of the highlights on the menu was the Tiger Lily Sangria. And, we weren’t the only ones who became big fans of this boozy cocktail — it became a favorite among many festival-goers!

It’s the perfect drink for a warm spring day and we’ve got a DFB-exclusive recipe so that you can try it even though it’s no longer at the festival! And, BONUS, the ingredients are quite simple.

Ingredients:

• 2 ounces Chardonnay
• 1/2 ounce Elderflower Liqueur
• 1/2 ounce Orange Liqueur
• 1 1/2 ounces Guava Puree
• 1/2 ounce Mango Puree
• 1 ounce Water

Instructions:

1. Mix everything together with 6 ounces of ice and serve.

Well, that’s a wrap on all the Flower & Garden Festival recipes that you can try at home! Whip these up in your kitchen all at once and you’ll come close to feeling like you’re in EPCOT making your way around World Showcase (okay, we said close!). And, stay tuned to DFB for more exclusive Disney recipes and news!

Check out MORE Disney Recipes HERE!

What has been the best thing you’ve tried at the Flower and Garden Festival before? Let us know in the comments below!